Winter Root Vegetable Salad

This delicious salad was inspired by the Polish ‘Sałatka jarzynowa’ and is often served as a side-dish at Christmas meals or at Easter meals, but it is delicious anytime of the year. We enjoyed it as our lunch and looked forward to having it again as a side-dish at supper.

Serving Size: 6

Ingredients:

2 medium carrots

2 medium-large parsnips

¼ medium celeriac or celery root

¾ cup dill pickles, not the sweet sour

1 large apple

1 cup peas

1 cup corn

¼ cup parsley, finely chopped

for the dressing:

¾ cup non-dairy yogurt

2 teaspoons spicy mustard

1-2 teaspoons horseradish

¾-1 teaspoon black salt

black pepper

Directions:

Peel and dice the vegetables. All the vegetables should roughly be the same size.

Place them in a steamer and steam until they are soft but not mushy (5-8minutes).

Plunge them into cold water and then drain.

While the vegetables are draining, chop the dill pickles.

Place the drained vegetables in a large bowl and add the chopped pickles.

If using frozen peas, thaw or if using canned peas, drain.

If using frozen corn, thaw or if using canned, drain.

Add the peas and corn to the rest of the vegetables

Chop the apple and add to the salad.

In a separate bowl, mix the dressing.

Mix the dressing ingredients and season to taste with pepper. It should be slightly sour and spicy from the horseradish and mustard, yet enjoyably flavorful.

Add the chopped parsley and pour the dressing over the vegetables.

Gently mix the salad well.

Place a plate over the bowl and place in the refrigerator to season overnight or at least 4-6 hours.

Note:
It is important to use the black salt, as it gives a sulfur flavor to replace the eggs that vegans do not eat.